Method for monitoring a cooking process, and control device

ABSTRACT

In a method for monitoring a cooking process, a cooking receptacle is detected on a cooking zone of a cooktop. The detected cooking receptacle is determined by determining a surface of a food to be cooked which is contained in the cooking receptacle. A change in level of the surface of the food is determined over a predetermined time, and a rising rate of the food is ascertained as a result of the change in level. Based on the ascertained rising rate, a probability of a boiling over of the food is predicted and a warning signal is output based on the predicted probability of the food boiling over.

The present invention relates to a method for monitoring a cooking process and to a control device.

To operate functions of household appliances, it is known to control the household appliances by way of a gesture detection unit. Such a device with a gesture detection unit is described in DE 10 2014 007 172 A1, for instance. In a space illuminated by a first household appliance, which represents an extractor hood, gestures for controlling another household appliance can be detected.

Moreover, a sensor unit, which can be fastened to a pot, for measuring the temperature of the coupled pot is described in EP 2 765 826 A1, for instance, wherein the output of an assigned cooking zone is regulated on the basis of the measured temperature. Therefore, it is possible to prevent milk from exceeding a critical temperature, for instance, wherein this rapidly expands in terms of volume and thus rising above the permissible volume of the item of cookware.

This has the disadvantage, however, that in order to prevent the product from boiling over, an additional temperature sensor has to be positioned on the item of cookware and a separate coupling with the cooktop has to be provided. Furthermore, a threshold value must be determined and stored separately for different types of content and for different liquids. Restricting the temperature of the item of cookware or the cooking receptacle, which does not necessarily correspond to that of the food to be cooked, is furthermore not restricted to the content or also to a surface of the food to be cooked. It is therefore not possible to prevent a product from boiling over for instance in the case of a specific mixture in the item of cookware, which can cause bubbles to form even at lower temperatures.

An alternative determination of the temperature of the surface of the food to be cooked can take place by means of an infrared sensor. This has proven however that measurement fluctuations can result in inaccuracies and the surface temperature alone does not permit an accurate prediction of the time instant at which the boiling over occurs. Moreover, surface movements can serve as indicators of a temperature of the food to be cooked. However, these likewise do not enable the time instant at which the boiling over occurs to be predicted.

The object of the present invention is therefore to create a solution which at least reduces the disadvantages of the prior art. A more precise identification of a product imminently boiling over is preferably provided for any type of food to be cooked and without mechanical coupling to the respective item of cookware.

This object is achieved according to the invention by a method for monitoring a cooking process. Here the method comprises the following steps:

detecting at least one cooking receptacle on a cooking zone of a cooktop;

evaluating the detected cooking receptacle, wherein the evaluation comprises the determination of a surface of a food to be cooked which is contained in the cooking receptacle;

predicting that the food to be cooked will boil over on the basis of an evaluation result; and

outputting a warning signal on the basis of the predicted probability of the product boiling over.

In accordance with the invention, a change in level of the surface is furthermore determined over a specific time and a corresponding rising rate is ascertained, wherein the probability of the product boiling over is predicted on the basis of the ascertained rising rate.

In this way it is possible for the prediction of a product boiling over to take place independently of a detected temperature. Therefore, preset threshold values are not required and temperature fluctuations or measurement inaccuracies can remain unconsidered. Instead, the focus is on whether a boiling over may actually occur in a conceivable time. The detection of the respective cooking receptacle and of the food to be cooked contained therein here enables a prediction to be made very precisely and on the basis of the behavior of the food to be cooked or its surface.

The ascertained rising rate provides a parameter for predicting the product boiling over, which is more reliable and more accurate than an ascertained temperature or surface movement. Therefore, a surface movement may per se be significant to a state of the food to be cooked, wherein for instance a large movement indicates that the boiling temperature has been reached. A state of boiling is however alone not necessarily meaningful in terms of whether or not a product has boiled over. Similarly, a change in the level of the surface can correspond to a normal cooking process if, for instance, on account of the change in temperature or also a desired change in the physical state, a corresponding expansion of the food to be cooked is to be expected. In such cases, a warning signal is not required.

A rapid rising rate can however be caused for instance by a formation of foam, which, with a continuous supply of energy, may result in the food to be cooked boiling over. The prediction of the probability of the product boiling over on the basis of the ascertained rising rate therefore enables a very accurate prediction, without restricting the normal cooking process, wherein a warning signal is only output when a product has boiled over with sufficient probability. Similarly, as a result spontaneous events are essentially detected, wherein a premature phase of a product boiling over is detected, even before a critical state has been reached.

The detection of the cooking receptacle and the food to be cooked contained therein or its surface can be easily detected by a camera. Such cameras can be provided in part already in cooking systems for identifying gestures and for controlling at least one household appliance on account of these gestures and for instance on extractor hoods. The use of a detected change in level of the food to be cooked therefore has the advantage that given detection units, such as cameras, for instance, can be used.

In order to output the warning signal, different empirical values or characteristic curves which are stored in a control device, for instance and/or are saved and exist in an algorithm of a control device by means of corresponding programming can be taken into consideration here for the rising rate. Here the detection, evaluation and prediction preferably take place continuously, for instance in a period of time in which a cooking receptacle and a food to be cooked contained therein are detected on a cooktop or a respective cooking zone. Here the characteristic curves and/or empirical values can similarly take into consideration typical stirring movements and corresponding surface fluctuations, for instance by averaging the values.

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The warning signal can be output here visually and/or acoustically. For instance, a light and/or a buzzer can be provided so that when the warning signal is output, a visual or acoustic alarm is output. In this way, a user can be made aware of a product potentially boiling over even before this event actually occurs and thus prevent a product from boiling over, for instance by displacing the cooking receptacle and/or adjusting the cooking level of the respective cooking zone.

The warning signal preferably comprises an output of information and/or a notification to the user and/or a control and/or regulating signal for controlling an operating state of a fume extraction device, such as an extractor hood and/or the cooktop. Instead of an extractor hood, a table fan or recessed fan can however likewise be controlled on the basis of the control and/or regulating signal. Accordingly, a user absent from the cooking process can be notified even before the cooking receptacle boils over. For instance, the warning signal or the output of information or notification can be transferred by means of Wi-Fi (Direct), Bluetooth, radiofrequency (RF), infrared signal, of a “hood-hob-connect” or also by way of an existing internet connection such as HCA or Home Connect to a coupled terminal of the user, preferably by way of a preinstalled app, which receives this notification periodically in the background or by means of the push notification or continuously in the active state.

A control and/or regulating signal furthermore enables the predicted boiling over of the product to be prevented by the cooking level of the respective cooking zone, which is assigned to the cooking receptacle, being lowered or reduced accordingly. In other words, the power level can be reduced for at least this cooking zone. It is also possible, however, to deactivate the entire cooktop at least occasionally.

Furthermore, the control and/or regulating signal can cause an adjustment of the operating mode of the fume extraction device and/or of the cooktop and/or an adjustment of the sampling rate of the detection. For instance, the cooktop can as a result be switched off or operated at a basic output, wherein the respective cooking zones do not exceed a predetermined power level. Provision can also be made for an adjustment of the sampling rate of a detection unit, so that a monitoring algorithm can be executed, which enables a sensitive regulation for instance and likewise takes into account minimal changes in level and/or changes in rate.

The prediction of the probability of the product boiling over can further take place by means of interpolation. If there is the expectation that a product would boil over in the near future, a sensitive monitoring can therefore be provided during this period of time, wherein it can likewise be determined whether the surface of the food to be cooked reduces again. If this is the case, the power level of the cooking zone can be increased again accordingly. With a continuous rise or gradual increase in the rising rate, the power level can however be accordingly lowered successively.

During the cooking process, this enables an early system reaction before the product actually boils over, so that it is possible to anticipate and thus prevent food to be cooked, for instance milk, from boiling over.

According to a preferred embodiment, the detection of the cooking receptacle comprises the detection of a depth image and the prediction of the probability of the product boiling over, the determination of the surface of the food to be cooked exceeding a predetermined level and/or a predetermined volume. The depth images can be detected for instance by means of a camera, which is configured as a depth camera, or also by mean of sensors, for instance of a microphone array. Using the depth images, it is thus possible to determine whether the surface of the food to be cooked exceeds a predetermined level within the cooking receptacle, wherein the predetermined level is preferably selected so that a normal cooking process can take place, the output warning signal offers sufficient time to the user or the cooking system to prevent a product from boiling over and for instance trigger an adjustment of the cooking level. The volume can likewise be used to consider predetermined volumes, which are desired for instance during the cooking process or on the basis of a stored recipe, or surface fluctuations or level fluctuations can be taken into consideration.

The type of food to be cooked is preferably likewise determined when the surface of the food to be cooked is determined. It is therefore possible during the prediction to take into account the state in which the food to be cooked is found, for instance whether it is solid or liquid. Therefore, the probability of the product boiling over in the case of a solid or viscous food to be cooked may generally be lower than in the case of a liquid. Similarly, it is possible to determine whether this is a specific type of food to be cooked, for instance whether a detected liquid is milk or water. In the case of water, the probability of the product boiling over is negligible while on account of its composition milk has more of a tendency to boil over. The prediction can thus be customized to the type of food to be cooked, so that warning signals are only then output if a specific food to be cooked is contained in the respective cooking receptable. The sampling rate can optionally be set here as a function of the detected food to be cooked.

By determining the type of food to be cooked, the prediction can further take place for different types of content and for different liquids, wherein no additional temperature sensor is required which, in conventional methods, has to be positioned and coupled separately on a respective cooking receptacle. The monitoring of a potential product boiling over is thus significantly simplified and this can be used simultaneously in a more versatile manner, wherein the identification of the time instant of the product boiling over is carried out more precisely and/or exactly by ascertaining the rising rate.

Furthermore, mixtures can likewise be detected or identified, for instance on the basis of detected changes in contrast or brightness ratios or distributions. In this way, it is possible to identify for instance that water is firstly located in the cooking receptacle and noodles or pasta are then put into the water. In the prediction, corresponding parameters are changed in a monitoring algorithm for instance, so that the prediction is adjusted to the modified composition.

Alternatively, or in addition, the information with respect to the respective food to be cooked can likewise be fed into the prediction by means of a stored recipe or a recipe step.

Furthermore, the evaluation of the detected cooking receptacle can comprise the determination of the presence of a lid, preferably the determination of a position of a lid relative to the cooking receptacle. As a result, heat can essentially be better stored in a closed cooking receptacle, and a faster rise in temperature of the food to be cooked can thus be expected, the presence of a lid can result in a higher probability of the product boiling over than would be the case if the respective cooking receptacle was in a fully opened state. A partially closed state, which can be determined on the basis of the position of the lid, can therefore cause a corresponding change in the probability of the product boiling over.

The presence of a lid or also a position of the lid can be determined for instance on the basis of changes in contrast, shading and/or a brightness distribution which are ascertained from detected images. Such values can be compared here with stored values or characteristic curves for different cooking receptacles, lids and/or states of cooking receptacles, which are based on empirical values, for instance.

Although the use of the rising rate enables a more precise prediction of the probability of the product boiling over, which is independent of the temperature, the prediction can further additionally be improved by taking into consideration a temperature of the food to be cooked. The temperature of the food to be cooked which is contained in the cooking receptacle is preferably ascertained on the basis of a specific corresponding movement of the surface of the food to be cooked and the probability of the product boiling over is further predicted on the basis of the ascertained temperature.

The temperature can be ascertained for instance on the basis of sensors, for instance infrared sensors, arranged below the respective cooktop. Alternatively, the entire cooking process can be evaluated, wherein the entire energy supply can be ascertained on the basis of the set cooking level(s) measured over the respective time and a corresponding temperature can be determined.

The determined temperature can be used for instance to ascertain whether a boiling temperature has already been reached, so that the probability of the product boiling over is increased by a corresponding formation of bubbles and can thus be taken into consideration during the prediction.

For reasons of efficiency, the respective cooking receptacle is preferably closed by a lid during the cooking process. In order to improve a detection of the food to be cooked even when a lid is closed, the cooking receptacle can be closed by means of an at least partially transparent lid. In this way the food to be cooked can be detected through the lid, wherein the probability of the product boiling over is predicted on the basis of a property of the food to be cooked which is detected by the lid. For instance the lid and even the handle can be formed from a fire-proof glass or a corresponding plastic or a transparent window can be incorporated into a metal lid. The transparency is to be understood to the effect that a camera can detect data through the lid, for instance. A shape of the lid can be taken into consideration here when the state is detected. The form can be stored in a control device for instance or also determined on the basis of depth images.

The property of the food to be cooked can be for instance a physical state or also a surface movement of the food to be cooked. If there is no movement or only a minimal movement of the food to be cooked and in particular the surface of the food to be cooked, it is possible to conclude a low temperature of the food to be cooked as the evaluation result. If, by contrast, a significant movement of the food to be cooked and in particular of the surface has been detected, this indicates a higher temperature of the food to be cooked than the evaluation result. The movement of the food to be cooked can be a movement in the surface of the food to be cooked. In this way, the boiling of a liquid food to be cooked can be identified, for instance.

Furthermore, in addition or alternatively to the temperature, it is likewise possible to detect whether the food to be cooked is in a liquid state and/or has reached a boiling temperature, as a result of which the probability of the product boiling over is increased. In other words, it is herewith possible to precalculate the boiling over of a liquid and for an automatic premature switching off or reduction in the cooktop power to be initiated by data transmission to the cooktop.

Similarly provision can be made for a cooking level set for the cooking zone of the detected cooking receptacle to be ascertained and the probability of the product boiling over to be predicted on the basis of the ascertained cooking level, wherein the cooking level or a change in the cooking level is determined on the basis of data transmitted from the cooktop or data of a control panel of the cooktop detected by a camera.

The cooking level or a change in the cooking level can be determined for instance on the basis of the data transmitted from the cooktop or data of a control panel of the cooktop detected by a camera. For instance, the cooktop can be communicatively coupled to a corresponding control device, which is provided in an extractor hood, or a separate control module and transmit the corresponding cooking levels for the detected cooking zones or the cooking receptacles located on the cooktop, preferably wirelessly.

Alternatively or in addition, the cooktop and its control panel are located completely in the detected region, for instance in the detection region of a detection unit of a control device, which can also be embodied referred to as a module and in particular as PAI module (Projection and Interaction Module). Such a control device can be configured accordingly in an extractor hood or as a separate device. In the last case, the control device is arranged at a similar level as the extractor hood above the worktop and preferably the cooktop. A cooking level or a change in the cooking level can therefore be determined by the detection unit, which is embodied as camera for instance, and be assigned to a respective cooking zone, so that it is possible to differentiate between different cooking processes and cooking receptacles. Accordingly, the warning signal and if applicable a control and/or regulating signal can also be output selectively, wherein it is not only an active cooktop which is taken into consideration but likewise too a respective cooking level.

While in the case of a low cooking level a correspondingly low temperature of the food to be cooked or no boiling of the food to be cooked is expected, so that the probability of the product boiling over can predictably be classified as low, in the case of a high cooking level the food to be cooked can reach a boiling temperature which can cause the food to be cooked to boil over. In other words, even with an initially low temperature with a set high cooking level it is possible to assume that a boiling temperature is reached within a predetermined or foreseeable time and the risk of the product boiling over is increased accordingly. Taking the cooking level into consideration therefore enables a more accurate classification of a rising rate and likewise a temporally more accurate prediction of the product potentially boiling over.

Control of the fume extraction device can take place here on the basis of empirical values with different cooking levels. These values or characteristic curves can be stored in a control device, for instance, and/or saved and present in an algorithm of a control device by means of corresponding programming. The detection, evaluation and prediction preferably takes place here continuously, when the cooktop has been activated. The evaluation can take place here over a predetermined time, wherein the respective cooking levels are evaluated over the time so that a corresponding course of the supply of energy can be taken into account when the occurrence of vapor is predicted.

Selective prediction therefore makes it possible to respond promptly to the product potentially boiling over even before it actually occurs. Here the warning signal can make the user aware of the imminent event or no interaction of the user to the reaction of the product boiling over is required, for instance, if the warning signal likewise comprises a control and/or regulating signal for the cooktop. In other words, in such a case, the respective cooking level can be automatically adjusted on the basis of the determined rising rate and a boiling over of the product can be promptly prevented.

According to a further aspect, the present invention relates to a control device for a cooking system. The control device comprises a detection unit for detecting at least one cooking receptacle on a cooking zone of a cooktop and an evaluation unit for evaluating the detected cooking receptacle and a surface of a food to be cooked contained in the detected cooking receptacle. Furthermore, the control device comprises a prediction unit for predicting the probability of the food to be cooked boiling over on the basis of an evaluation result of the evaluation unit and a control unit, which is designed to output a warning signal on the basis of the predicted boiling over of the product. The evaluation unit is characterized in that it is set up to determine a change in level of the surface over a predetermined time and to determine a corresponding rising rate, wherein the prediction unit is designed to predict the probability of a product boiling over on the basis of the determined rising rate.

Advantages and features, which are described in respect of the inventive method, apply, if applicable, accordingly to the inventive control device and vice versa.

The control device can be integrated in a fume extraction device, for instance in the form of an extractor hood, or embodied as a module, which can be fastened to an extractor hood and comprises a communication unit for wireless transmission of data between the control device and the extractor hood and/or between the control device and the cooktop. Here the module can be integrated into an extractor hood. In this case, the extractor hood is preferably connected to the cooktop, above which this is arranged for data exchange. This connection can be a wired or wireless connection.

Alternatively, it is also possible for the control device to represent a module which can be fastened separately to the fume extraction device and preferably at the same level as an extractor hood on a wall and comprises a communication unit for the wireless transmission of data between the control device and the fume extraction device and/or between the control device and the cooktop. The fume extraction device can be for instance an extractor hood, a table fan or a recessed fan, wherein at least the detection unit is arranged at (similar) level of a/the extractor hood. The communication between the control device and a fume extraction device can take place directly, for instance, and the fume extraction device can be connected to the cooktop for communication purposes. Alternatively, it is also possible, however, for the control device to be connected to the cooktop for communication purposes, and for the cooktop in turn to be connected to the fume extraction device for communication purposes. Finally, within the scope of the invention, the control device is also connected both to the fume extraction device and also to the cooktop. The connection(s) of the control device to the cooktop and/or to the fume extraction device can be wired connection(s) or wireless connection(s).

Furthermore, the control device can be arranged at a similar level as an extractor hood above the worktop and preferably above the cooktop. The identification of objects and/or gestures is possible by means of the control unit. The user preferably interacts with the extractor hood by means of gestures. The operation of the cooktop and other networked devices can take place by way of a control panel, which is preferably located in the detection region of the control device.

The detection unit further preferably comprises at least one camera, a control monitoring and/or at least one sensor. The camera is preferably a depth camera. In addition, the camera can also be designed to record videos. The sensors can comprise microphone arrays for instance for assisting with the detection of the position and/or content of a cooking receptacle and/or infrared sensors for determining temperatures. The control monitoring of the detection unit preferably represents a monitoring unit which monitors the control instructions by a controller of the fume extraction device and/or the cooktop. In this way, the set power level of the cooktop or the cooking zones of the cooktop can be detected, for instance.

The units of the control device can be embodied at least in part as a program. Moreover, the units of the control device can be combined at least in part. Furthermore, units of the control device can be formed at least in part by units of one of the household appliances. For instance, at least one part of the detection unit or of the control unit can be formed by units on the cooktop or the fume extraction device such as an extractor hood.

The inventive method is preferably carried out with an inventive control device.

The present invention is explained below again with reference to the appended drawings, in which:

FIG. 1 : shows a schematic representation of an embodiment of the inventive control device in a cooking system;

FIG. 2 : shows a schematic block diagram of the units of an embodiment of the control device; and

FIG. 3 : shows a schematic representation of a detection of changes in level of the surface of a food to be cooked for predicting a probability of the product boiling over according to the inventive control device and the inventive method.

The inventive method can be embodied for instance with a control device 1 shown in FIGS. 1 and 2 , wherein the control device 1 is integrated in the extractor hood 2 and wherein a detection unit 100 of the control device 1 comprises a detection region 10, wherein a cooktop 3 and a control panel are arranged. According to FIG. 1 the control panel is currently operated by hand H. A cooking level for a cooking zone can be set and adjusted accordingly by way of the control panel, wherein the detection unit 100 determines the presence of a cooking receptacle (not shown) and optionally also the set cooking level. For instance, the detection unit 100 can also contain a camera, which detects the set cooking level(s) and assigns the same to a respective cooking zone.

Decision criteria are detected in this way by the detection unit 100, said decision criteria relating to the presence of a cooking receptacle and a food to be cooked contained therein and optionally a set cooking level of the cooking zone of the respective cooking receptacle. On the basis of an evaluation in an evaluation unit 101 of the detected decision criteria, it is accordingly possible to predict whether a boiling over or a probability of the product boiling over is to be expected for a respective cooking receptacle, wherein this takes place selectively for the cooking receptacle and the cooking level of the corresponding cooking zone on the basis of a determined rising rate of the respective food to be cooked.

On account of the predicted probability of the product boiling over by a prediction unit 102, a control unit 103 is used accordingly to output a control for the cooktop 3 and a warning signal in order to reduce a power of the cooktop 3 according to the predicted probability of the product boiling over even before the boiling over actually occurs. Therefore the energy supplied to the food to be cooked and thus a temperature rise of the food to be cooked can be reduced so that the temperature does not exceed a boiling point, for instance, and a formation of bubbles or foam is prevented. Here the rising rate can be determined continuously, and a lowering rate can likewise be determined and taken into consideration so that a cooking level can be accordingly adjusted upward again for the cooking process.

By detecting the specific state of the food to be cooked, a leading system reaction can subsequently be enabled during the cooking process before a cooking event is to occur. Object recognition can therefore be used to interpret and in places to predict courses of the cooking process and meaningful measures can be introduced.

FIG. 3 shows a schematic representation of a detection of changes in level of the surface of a food to be cooked for predicting a probability of the product boiling over according to the inventive control device 1 and the inventive method. Accordingly, in this exemplary arrangement, a cooktop 3 with a cooking zone 12 is shown, wherein this is purely exemplary and further cooking zones can be provided. A cooking receptacle 14 with a transparent lid 16 is placed on the cooking zone 12, wherein a liquid food to be cooked is located within the cooking receptacle 14. Both the cooking zone 12, the cooking receptacle 14, the lid 16 and the food to be cooked are detected by the detection unit 100, especially the elements located within the detection region 10 of the control device 1, as shown with the correspondingly dashed lines.

In the evaluation unit 101 of the control device 1, the data relating to the food to be cooked which is detected by the transparent lid 16 is evaluated and a surface of the food to be cooked is determined accordingly and evaluated over a predetermined time. For this purpose, video images and/or depth images can be detected for instance in order to detect a corresponding development or change in the food to be cooked. The predetermined time can be dependent here on the level difference between the topmost edge of the cooking receptacle 14 and the current level, wherein a predetermined distance from the edge can likewise be provided in order to ensure that there is still sufficient time for measures or a system reaction if a probability of the product boiling over is predicted. In other words, the predetermined time can be both fixed and also dynamic.

Accordingly, a first level of the food to be cooked 18 and a second level of the food to be cooked 20 is ascertained within the predetermined time and a rising rate 22 is ascertained on the basis of the level difference of the respective surfaces and the predetermined time. The probability of the product boiling over is then predicted in the prediction unit 102 on the basis of the ascertained rising rate.

For an even more accurate prediction, it is likewise taken into consideration how the lid 16 is positioned, especially when the cooking pot 14 is in a closed state, a quick increase in temperature can be produced and a boiling point of the food to be cooked can be reached within a short time. The cooking receptacle 14 is then closed completely by the lid 16 and the corresponding change in temperature between the first level of the food to be cooked 18 and the second level of the food to be cooked 20 is shown on the basis of the different waveform, wherein a more significant movement corresponds to a higher temperature. In this way, the prediction in the prediction unit 102 can take into account that an overboiling is imminent, especially a corresponding temperature rise has been detected or ascertained, the lid 16 is closed and the food to be cooked is at a high temperature.

Furthermore, the detection unit 101 detects a control panel or a respective cooking level 24 of the corresponding cooking zone 12. It can likewise be taken into consideration whether a cooking power or a cooking level 24 has already been reduced or a correspondingly high cooking level 24 is set so that there is the expectation that the temperature will reduce or a boiling point will be reached. Optionally, the detection of the cooking level 24 can likewise be supported by means of the communicative coupling between a controller of the cooktop 3, which is integrated into the control panel 24, for instance, and the control device 1, by the corresponding data being transmitted, preferably wirelessly. The detection unit 100 can therefore be designed exclusively for the detection of the cooking receptacle 14 and the food to be cooked which is contained therein and for instance have a higher resolution of this region or the region of the cooktop 3.

On the basis of the predicted probability of the product boiling over, the control unit 103 outputs a warning signal 26 in the form of a visual and/or acoustic alarm and a push message is furthermore transferred to a coupled terminal of a user, as shown with the arrow, for instance by means of Bluetooth or WLAN, so that in the absence of said user, he/she can also be informed accordingly thereof.

The warning signal 26 further comprises a control and/or regulating signal 28 for controlling the cooktop 3 or for adjusting the set cooking level 24. A user of the cooktop 3 can therefore not only be made aware of an imminent boiling over by means of the warning signal 26, but an automatic safety adjustment can likewise take place in order to prevent the product from boiling over as a result of a corresponding system reaction. Here the cooktop can be operated or changed for instance in a sensitive operating mode if a critical combination of different parameters such as the position of the lid, the set cooking level, the type of food to be cooked and the temperature of the food to be cooked is detected and a rising rate indicates an imminent overboiling. In other words, it is not only a corresponding detection or ascertainment which is further improved by means of the further parameters, the validity of the prediction can also be increased. As a result, the monitoring and the sampling frequency or temporal resolution of the prediction can likewise be improved with respect to the current state of the cooking process.

LIST OF REFERENCE CHARACTERS

-   -   1 Control device     -   10 Detection region     -   12 Cooking zone     -   14 Receptacle     -   16 Lid     -   18 First level of the food to be cooked     -   20 Second level of the food to be cooked     -   22 Rising rate     -   24 Cooking level/control panel     -   26 Warning signal     -   28 Control and/or regulating signal     -   100 Detection unit     -   101 Evaluation unit     -   102 Prediction unit     -   103 Control unit     -   2 Extractor hood or fume extraction device     -   3 Cooktop     -   H Hand 

1.-14. (canceled)
 15. A method for monitoring a cooking process, the method comprising: detecting a cooking receptacle on a cooking zone of a cooktop; evaluating the detected cooking receptacle by determining a surface of a food to be cooked which is contained in the cooking receptacle; determining a change in level of the surface of the food over a predetermined time; ascertaining a rising rate of the food as a result of the change in level; predicting a probability of a boiling over of the food based on the ascertained rising rate; and outputting a warning signal based on the predicted probability of the food boiling over.
 16. The method of claim 15, wherein the warning signal comprises an information output and/or a notification to a user and/or a control and/or regulating signal for controlling an operating state of a fume extraction device and/or the cooktop.
 17. The method of claim 15, wherein the warning signal comprises a control and/or regulating signal to cause adjustment of an operating mode of a fume extraction device and/or of the cooktop and/or a sampling rate as the cooking receptacle is detected.
 18. The method of claim 15, wherein the detection of the cooking receptacle comprises a detection of a depth image, and wherein the prediction of the probability of the food boiling over comprises a determination of the surface of the food to be cooked exceeding a predetermined level and/or a predetermined volume.
 19. The method of claim 15, wherein the determination of the surface of the food to be cooked comprises a determination of a type of food to be cooked.
 20. The method of claim 15, wherein the evaluation of the detected cooking receptacle comprises a determination of a presence of a lid.
 21. The method of claim 20, wherein the determination of the presence of the lid comprises a determination of a position of the lid relative to the cooking receptacle.
 22. The method of claim 15, further comprising ascertaining a temperature of the food to be cooked contained in the cooking receptacle based on a specific movement of the surface of the food to be cooked, wherein the probability of the food boiling over is further predicted based on the ascertained temperature.
 23. The method of claim 21, further comprising closing the cooking receptacle by an at least partially transparent lid, wherein the probability of the food boiling over is predicted based on a property of the food to be cooked which is detected through the lid.
 24. The method of claim 15, further comprising determining a cooking level set for the cooking zone of the detected cooking receptacle or a change in the cooking level based on data transmitted by the cooktop or data of a control panel of the cooktop as detected by a camera, wherein the probability of the food boiling over is predicted based on the determined cooking level or the determined change in the cooking level.
 25. A control device for a cooking system, the control device comprising: a detection unit designed to detect a cooking receptacle on a cooking zone of a cooktop; an evaluation unit designed to evaluate the detected cooking receptacle and a surface of a food to be cooked contained in the detected cooking receptacle by determining a change in level of the surface over a predetermined time and ascertaining a corresponding rising rate; a prediction unit designed to predict a probability of the food boiling over based on the rising rate ascertained by the evaluation unit; and a control unit designed to output a warning signal based on the predicted boiling over of the food.
 26. The control device of claim 25, constructed for integration in an extractor hood and/or representing a module fastenable to an extractor hood, and further comprising a communication unit designed to wirelessly transmit data between the control device and the extractor hood and/or between the control device and the cooktop.
 27. The control device of claim 25, wherein the detection unit comprises at least one member selected from the group consisting of a camera, a control monitoring, and a sensor.
 28. The control device of claim 25, designed to execute a method as set forth in claim
 15. 29. A fume extraction device, comprising a control device, said control device comprising a detection unit designed to detect a cooking receptacle on a cooking zone of a cooktop, an evaluation unit designed to evaluate the detected cooking receptacle and a surface of a food to be cooked contained in the detected cooking receptacle by determining a change in level of the surface over a predetermined time and ascertaining a corresponding rising rate, a prediction unit designed to predict a probability of the food boiling over based on the rising rate ascertained by the evaluation unit, and a control unit designed to output a warning signal based on the predicted boiling over of the food.
 30. The fume extraction device of claim 29, wherein the control device is constructed for integration in the fume extraction device.
 31. The fume extraction device of claim 29, constructed in a form of an extractor hood.
 32. The fume extraction device of claim 31, wherein the control device comprises a communication unit designed to wirelessly transmit data between the control device and the extractor hood and/or between the control device and the cooktop.
 33. The fume extraction device of claim 29, wherein the detection unit of the control device comprises at least one member selected from the group consisting of a camera, a control monitoring, and a sensor. 